Oh Meena, I owe my thanks to my dear friend ! It was my friend who introduced this idea to me & took me to the " small" restaurant ! I am so glad it has caught the attention of you & Ami so soon ! Love & regards, Chithra.
Thayir Idli - will get the same ranking as thayir vadai, believe me ! I first ate this in a restaurant & I thought it was thayir vadai. Since the size was a little smaller than vadai, I asked the chef, who revealed the recipe to me ! He said, the idlis have to be deep fried, which I wanted to avoid. The sauting of the idlis in little oil & soaking them in warm milk & water mixture – he did’nt reveal, but I got it by trial & error ! Idli batter - 2 cups ( to make 15 – 20 mini idlis ) Oil - 2 tbsp Fresh curds - 1 cup Mixture of half milk & half water - 1 cup Grind to a paste: Coconut - 2 tbsp Green chillies - 2, 3 ( or more by choice ) Cashewnuts - 4, 5 To temper: Oil - 1 tsp Mustard seeds - ½ tsp Jeera - ½ tsp To Garnish: Karaboondhi - 2 tbsp Chopped coriander leaves - 1 tbsp Make 15 mini idlis & refrigerate them. Heat 2 tbsp oil & lightly saute them on a low flame till they get thoroughly heated. Make sure, the colour does not turn brown, but light cream. This is important for them to soak soft. In the meanwhile just warm the water-milk mixture ( shoud not become very hot ) Transfer the idlis to the serving bowl ( shallow bowl is best ) & pour this mixture over them. Cool thoroughly. Mix the ground paste with curds & little salt. Add this mixture on top of the soaked idlis. Temper as given. Chill in the refrigerator. Garnish & serve.
Thayir Dosai - Faithfully following thayir idli ! I ate this long back in Hyderabad in a get-together at a friend’s house. She said she always sends this as a packed lunch to her children because, with curds, it is very satisfying. This is good to be taken for picnics. Dosa batter - 2 cups Oil - to make dosas Milakai podi - 3 tbsp ( or to taste) Curds - 1 cup + little more Mix curds with milakai podi & beat well. Make soft, thin dosais. On the first dosai, spread this mixture well, covering all parts. Over that, stack the other dosais & repeat the procedure for every dosai. If extra curd has collected around, collect with a spoon & pour it over the dosais again, till dosas are well soaked completely. Rest for minimum 30 mts. Then cut with a sharp knife into triangles. Lift each triangle carefully with a “ dosa ladle” ( dosai thiruppi) & transfer to a serving plate. Do not stack more than 5 dosas – it is likely to break.
Podi Mini Idlis - Ideal cocktail dish: Idli batter - 2 cups Oil - 2 tbsp Milakai podi - 2-3 tbsp Mustard seeds - ½ tsp Jeera - ½ tsp Lime juice - 1 tsp ( Optional ) To garnish: Grated coconut - 2 tsp Chopped coriander - 2 tsp Make about 15 idlis & refrigerate. In a kadai, heat oil. Temper mustard seeds & jeera. Add the milakai podi & then the idlis. Lower the flame & mix well so that all idlis get uniformly coated. Saute for 2, 3 mts. If they are not soft, sprinkle 2-3 tsp water & cover on a low flame for a minute or two. Remove & add lime juice. Mix well & garnish with coriander leaves. Garnishing is optional.
Re:Method without keeping in the fridge-podi mini idlis Dear Chitra madam Is there any other method where we can avoid keeping idlis in the fridge.....we do not generally keep it inside (patthu)...
I Understand Akhila ! The point is, idlis must become thoroughly cold. If you make idllis in the morning, they will become absolutely cold in the evening. Then you can make. The idea is, idlis should not crumble while sauting. Love & regards, Chithra.
Masala Idli - let us play with mini-idlis! Mini-idlis - about 20 ( cold, to prevent crumbling ) Onions - 2, chopped Tomatoes - 2, chop Red chilli powder _ 1 tsp Salt - very little To temper: Oil - 3 tbsp Mustard seeds - 1 tsp Urad dhal - 2 tsp Curry leaves - few Coriander leaves - to garnish Heat oil & temper as given. Next add onions & sauté for 2,3 mts. Now add tomatoes & fry well. Add chilli powder & very little salt. Add the idlis & mix well gently, making sure they do not break Lower the fire & keep covered for 5 mts for the idlis to absorb the masala flavour. Open & garnish with chopped coriander leaves.
Pepper Idli - a novel delite ! Idli batter - 2 cups Oil - 2 tbsp Powder together little coarse: Pepper - 1 ½ tsp Jeera - 1tsp Hing - ½ tsp To temper: Oil - 2 tbsp Mustard seeds - ½ tsp Curry leaves - few To garnish: Roasted cashewnuts - few Make about 15 idlis & refrigerate or keep them cold. In a kadai, heat oil. Temper mustard seeds & curry leaves. Add the pepper-jeera-hing powder & lightly fry. Add idlis & mix well. Lower the flame & mix well so that all idlis get uniformly coated. Saute for 2, 3 mts. If necessary, add a pinch of salt. If they are not soft, sprinkle 2-3 tsp water & cover on a low flame for a minute or two. Remove & garnish with roasted casewnuts.
Green Mini Idli - colourful, tasty variation of idli. Mini idlis - 15 ( cold ) Grind to a chutney: Coriander leaves - ½ cup Curry leaves - few Green chillies - 4,5 Tamarind paste - 2 tsp Salt To Temper: Oil - 3 tbsp Mustard seeds - ½ tsp Urad dhal - 2 tsp Gram dhal - 2 tsp Grind the green chutney & keep ready. Soak both dhals for 30 mts & drain completely. Heat oil in a kadai, temper mustard seeds & the dhals. When they becoma light brown, add chutney & idlis. Lower the flame & stir very gently ( to prevent the idlis breaking ) for the idlis to get coated with chutney completely. Saute for a few mts & remove.
Seasame Idli: - Try it to believe the taste ! Seasame seeds is "ellu" in tamil or til seeds. Please use the ellu podi, following the recipe: To dry roast & powder: Red chillies - 5-6 Udad dhal - 2 tbsp Black seasame seeds - 2 tbsp (til seeds , ellu ) White seasame seeds - 2 tbsp Hing powder - 1 tsp Curry leaves - 2 sprigs Use black or white til seeds depending on the availability. Mini idlis - 15 – 20 ( cold) Oil - 3 tbsp Mustard seeds - 1 tsp Roasted groundnuts - 2 tbsp ( coarsely powdered) Heat oil in a kadai & temper mustard seeds. Add idlis & sprinkle as much of the powder as desired. Mix well, lower the flame & keeo covered for a mte to allow the idlis to absorb the flavour. Remove & garnish with coarsely crushed groundnuts.